Penne With Chicken Pesto And Artichokes Recipes

PENNE WITH CHICKEN AND PESTO

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Heat butter and olive oil in a large skillet over medium heat. Saute chicken and garlic until chicken is almost cooked. Reduce heat and stir in salt, pepper, cream, pesto and Parmesan cheese. Cook until chicken is no longer pink inside. Stir in cooked pasta.

CHICKEN PESTO PENNE

Steps:

• Cook pasta according to package directions. Meanwhile, in a bowl, combine the Parmesan cheese, sour cream and pesto. Drain pasta. Add pasta and chicken to Parmesan mixture; toss to coat.

CHICKEN PESTO PASTA

Steps:

• Cook pasta according to package directions, adding asparagus during the last 3 minutes of cooking. , Meanwhile, in a large skillet, saute mushrooms and red pepper in oil until tender. Add garlic; cook 1 minute longer. Reduce heat; stir in the chicken, artichokes, pesto, tomatoes, salt and pepper flakes. Cook 2-3 minutes longer or until heated through. , Drain pasta; toss with chicken mixture. Sprinkle with cheese and pine nuts.

ONE-PAN GARLIC CHICKEN PESTO PASTA RECIPE BY TASTY

Steps:

• Heat the oil in a pan over high heat. Combine the chicken, garlic, salt, and pepper, cooking until chicken is browned.
• Then, mix in the heavy cream, parmesan, and pesto, stirring until evenly combined.
• Next, bring to a boil and cook until the sauce has reduced, about five to seven minutes.
• Toss in the pasta and cherry tomatoes, stirring until evenly coated. Remove from heat.
• To serve, sprinkle parmesan cheese and basil on top!
• Enjoy!

PENNE WITH CHICKEN AND ARTICHOKES

Steps:

• Cook the pasta in boiling salted water according to the package directions.
• While the pasta is cooking, heat the olive oil in a large skillet over medium-high heat; add the garlic and chicken cubes. Saute until the chicken is cooked through and lightly browned, about 5 minutes. Using a slotted spoon, transfer the chicken to a bowl and set aside.
• Pour the wine into the skillet and allow it to boil briefly, while scraping the brown bits from the bottom with a wooden spoon. Add the artichokes, dried tomatoes, green onions, and lemon zest. Cook over medium heat for 3 minutes, stirring gently from time to time.
• Return the chicken to the skillet, add the cheese, and stir to combine. Season to taste with salt and pepper.
• Transfer the sauce to a large serving bowl; add the drained cooked pasta and the basil and toss to combine well. Serve immediately in large, shallow bowls. Pass additional grated cheese at the table.

PENNE WITH CHICKEN, ARTICHOKES, AND PESTO CREAM

Steps:

• Cook pasta according to package directions. Drain and set aside.
• Meanwhile, heat the oil in a large deep skillet over medium-high heat. Add the chicken and cook for 3-5 minutes, until golden all over. Add artichokes, tomatoes, cream, and pesto. Bring to a simmer and stir frequently for 3 minutes, or until the chicken is cooked through.
• Fold in the cooked pasta and parmesan cheese. Cook 1 minute longer to heat through. Add more cream if neneed to thin out sauce. Season to taste with salt and pepper and serve.

PENNE WITH CHICKEN, PESTO AND ARTICHOKES

Steps:

• marinade chicken breasts in favorite marinade. Heat 2 tablespoons olive oil on medium high heat in a medium skillet. Add chicken breasts, brown 5 mins per side. Place chicken on a baking sheet, cook 30 minutes at 350 degrees, or until internal temp is 165. While chicken is cooking, cook penne according to instructions on the box. Heat 3 tablespoons olive oil in large pot over medium-high heat. Add the onion and garlic and sauté for 5-8 minutes, or until onion is tender. Add whole can of tomatoes, including the juice, and the artichoke hearts. Simmer for 8 minutes, until the sauce thickens then add the sun dried tomato pesto and cook for 1-2 minutes longer. Add in freshly cooked pasta add pinch of salt and pepper. Remove chicken from oven, slice into one inch cubes and add to pasta then add 1/2 cup parmesan cheese, stir and serve. Use extra 1/4 cup cheese to sprinkle on top when serving.

CRISPY ARTICHOKE PESTO-STUFFED CHICKEN

Steps:

• Position an oven rack in the upper third of the oven and preheat to 400 degrees F. Fit a rimmed baking sheet with a baking rack.
• Combine the artichoke hearts, pesto and 1/4 cup of the Parmesan in a food processor and pulse until finely chopped, 10 to 12 pulses. Set aside.
• Sprinkle the chicken cutlets with salt and pepper and arrange them pounded-side up on a work surface. Divide the provolone evenly among the cutlets, leaving a 1/4-inch border around the edges, then top evenly with the pesto and artichoke filling. Starting at the short end of each cutlet, roll up to enclose the filling. Secure with a wooden skewer and season with more salt and pepper.
• Put the flour in a shallow dish. Put the eggs in a second shallow dish and beat until very loose. Mix the breadcrumbs and remaining 1/4 cup Parmesan in a third shallow dish. Coat the chicken roll-ups first in the flour, then dip in the egg, letting any excess drip off. Last, coat fully with the breadcrumb mixture and transfer to a plate.
• Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Put 3 of the roll-ups in the skillet seam-side down and cook, flipping as needed, until golden brown on all sides, about 5 minutes. Transfer to the prepared baking sheet. Wipe out the skillet and heat the remaining 2 tablespoons oil. Cook the remaining roll-ups in the same method, then transfer to the baking sheet. Bake the roll-ups until cooked through, about 15 minutes. Remove the skewers before serving.

CHICKEN AND ARTICHOKES IN LEMON CREAM SAUCE OVER PENNE

Steps:

• Boil the penne, drain, rinse, and set aside. To prevent the noodles from sticking, spray with olive oil cooking spray.
• In a large, nonstick skillet over medium heat, add the butter and also spray with olive oil cooking spray. Add the garlic. Season the chicken with salt and pepper, add to pan, and saute until chicken is cooked through. Remove chicken from the pan and set aside, covering with foil. Add the vermouth and the juice and zest from 2 lemons. Scrape the bottom of the pan to loosen any browned bits and cook over medium-high heat to reduce a bit before adding the broth, flour, and milk and whisk constantly to incorporate the flour. Allow the sauce to thicken slightly and season with salt and pepper. Add the Parmesan and whisk constantly until the sauce thickens even more. Return the cooked chicken, along with any reserved juices, to the pan. Add the artichokes and stir gently until the artichokes and chicken are warmed through and the sauce is even thicker. Place the penne on a pretty platter and top with the chicken mixture. Garnish with fresh chopped parsley, black pepper, and lemon wedges for an easy and elegant presentation.

PENNE WITH TOMATOES, PESTO AND ARTICHOKES

Steps:

• Heat 3 tablespoons oil reserved from artichokes in heavy large pot over medium-high heat. Add onion and garlic and sauté until onion is tender, about 7 minutes. Add tomatoes with their juices and artichokes. Simmer until sauce thickens slightly, about 8 minutes. Add pesto; simmer 1 minute longer. Mix in pasta and 1/3 cup cheese. Season pasta with salt and pepper.Transfer pasta to large bowl. Serve, passing additional Parmesan separately.

CHICKEN AND ARTICHOKE PENNE WITH A WHITE SAUCE

Steps:

• Cook pasta in a large pot of boiling water. Drain.
• Heat olive oil in pan over medium heat. Saute chicken pieces until chicken is light-to-golden brown in color.
• Add artichoke hearts, olives ,and mushrooms to pan; heat for about 90 seconds. Turn heat to low, add cooked pasta to pan, and heat until warm.
• Add warm bechamel sauce to pan, and toss ingredients 3 to 4 times. Serve with freshly grated black pepper and fresh Parmesan cheese to taste. Sprinkle dash of paprika over food for color, if desired.